Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

ROBIN LEACH'S RICH AND EXPENSIVE CHICKEN




Source of Recipe


the web


List of Ingredients




1 (3 lb.) fryer chicken, cut up
1 large onion, sliced
3 C. Champagne, divided
1/2 tsp. dried basil, divided
1/2 tsp. dried thyme, divided
1/2 tsp. dried sage, divided
1/4 tsp. freshly-ground pepper, divided
2 T. Worcestershire sauce
1/4 C. butter
2 C. canned (and drained) or frozen baby peas
2 C. canned (and drained) or frozen baby carrots
1 (10 3/4 oz.) can cream of mushroom soup
1 lb. small red potatoes, peeled


Recipe



Preheat oven to 425ºF.
Wash and dry chicken. Place sliced onions in a small roasting pan. Add 1/3 cup Champagne. Place chicken on top of onion-Champagne mixture.
Scatter half of the basil, thyme, sage and pepper over chicken. Sprinkle with Worcestershire sauce.
Cut butter into small pieces and scatter half of it over the chicken.
Add another 1/3 cup Champagne. Add peas, carrots and the rest of the herbs. Top with another 1/3 cup Champagne. Top with remaining butter pieces.
Spread undiluted mushroom soup over all. Partially sink potatoes into the soup and pour in remaining 2 cups Champagne. Cover pan.
Bake for 1 1/4 hours.
Uncover and bake until chicken and potatoes have browned, another 20 to 25 minutes.